Oyster Mushroom Pulled Tacos with Crispy Onions & Lemon Tahini

These Oyster Mushroom Pulled Tacos are a plant-based flavor bomb — juicy, golden-seared mushrooms tossed in shawarma marinade, topped with crispy onions, and drizzled with creamy lemon tahini. Packed with umami and spice, they’re tucked into warm tortillas and finished with fresh parsley, diced tomatoes, and a squeeze of lemon. Whether you're vegan or just taco-obsessed, this easy, weeknight-friendly recipe delivers big Middle Eastern flavor in every bite — no meat, no compromise.

Servings: 4

Makes: 8 small tacos

Ingredients

For the mushrooms:

• 1 lb oyster mushrooms, torn into thin strips

• 2–3 tbsp olive oil

• 3 tbsp Beituti Zesty or Garlic Shawarma Marinade

• Salt, to taste

Toppings:

• Beituti Lemon Tahini Sauce, for drizzling

• 1/2 cup crispy fried onions (store-bought or homemade)

• 1/4 cup chopped fresh parsley

• 1 small tomato, diced (optional)

• Extra lemon wedges, for serving

To serve:

• 8 small flour tortillas, warmed

Instructions

1. Cook the mushrooms:

• Heat olive oil in a large skillet over medium-high heat.

• Add the torn oyster mushrooms and let them sear undisturbed for a few minutes.

• Stir occasionally and continue cooking until golden brown and slightly crispy—about 8–10 minutes total.

• Stir in beituti’s Shawarma Marinade and cook for another 2–3 minutes until the mushrooms are well-coated and caramelized.

2. Assemble the tacos:

• Warm your tortillas, then pile on the shawarma-spiced mushrooms.

• Top with crispy onions, chopped parsley, and diced tomato.

• Generously drizzle with Beituti Lemon Tahini Sauce.

• Finish with a squeeze of fresh lemon juice, if desired.